Cordyceps sinensis potato nutritional vermicelli

A potato starch and potato technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as lack of nutritional value, affect iron, calcium absorption, indigestion, etc., to enhance immunity, maintain heart function and blood pressure, prevent The effect of cancer and heart disease

Inactive Publication Date: 2009-01-21
朵海林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing vermicelli vermicelli are made by mixing potato starch, bean starch, corn starch, powder-opening agent and additives. This vermicelli vermicelli can only be used as an auxiliary food on the table because of its lack of nutritional v...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 20% of potato starch, 5% of cordyceps powder, 40% of bean starch, 10% of seabuckthorn powder, 10% of rhodiola rosea powder, 5% of open powder, and appropriate amount of water;

[0014] The processing technology is to mix the raw materials; stir evenly to make the raw materials into a paste, and the stirring time is not less than 20 minutes; put the mixed materials in the powder making machine to make powder, and the powder making temperature is 65°C; cool, squeeze the powder making machine The out vermicelli or vermicelli is blown and cooled by a blower; cutting powder, cutting the cooled vermicelli or vermicelli to a suitable length; soaking, soaking vermicelli or vermicelli in cold water for 20 minutes; washing and drying, the drying time is 10 seconds ; Drying, using low temperature drying, drying temperature 30 ℃, drying time is 30 minutes.

Embodiment 2

[0016] 45% potato starch, 3% cordyceps powder, 25% bean starch, 8% seabuckthorn powder, 8% rhodiola powder, 2% open powder, appropriate amount of water;

[0017] The processing technology is to mix the raw materials; stir evenly to make the raw materials into a paste, and the stirring time is not less than 20 minutes; put the mixed materials in the powder making machine to make powder, and the powder making temperature is 70°C; cool, squeeze the powder making machine The finished vermicelli or vermicelli is cooled by air blower; cutting powder, cutting the cooled vermicelli or vermicelli to an appropriate length; soaking, soaking the vermicelli or vermicelli section in cold water for 25 minutes; washing and drying, the drying time is 11 seconds ; Drying, using low temperature drying, drying temperature 35 ℃, drying time is 40 minutes.

Embodiment 3

[0019] Potato starch 55%, cordyceps powder 3%, soybean starch 15%, seabuckthorn powder 8%, rhodiola rosea powder 7%, open powder 3%, water;

[0020] The processing technology is to mix the raw materials; stir evenly to make the raw materials into a paste, and the stirring time is not less than 20 minutes; put the mixed materials in the powder making machine to make powder, and the powder making temperature is 75°C; cool, squeeze the powder making machine The finished vermicelli or vermicelli is cooled by air blower; cutting powder, cutting the cooled vermicelli or vermicelli to an appropriate length; soaking, soaking the vermicelli or vermicelli section in cold water for 25 minutes; washing and drying, the drying time is 11 seconds ; Drying, using low temperature drying, drying temperature 35 ℃, drying time is 40 minutes.

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a Chinese caterpillar fungus-potato nutrition vermicelli which is produced by compatibly combining a potato which is rich in vitamin C, beneficial dietary fiber and high quality potassium source, Chinese caterpillar fungus powder which is a specialty product of Qinghai-Tibetan Plateau, sea buckthorn powder, rhodiola root powder and an additive. The mixture ratio of the raw materials of the vermicelli is 20-65% of potato starch, 1-5% of cordyceps sinensis mycelium powder, 10-40% of bean starch, 4-10% of the seabuckthorn powder, 4-10% of the rhodiola root powder, 1-5% of an isolating agent and proper amount of water. The vermicelli of the invention is convenient for being eaten and is rich in nutrition, and has a plurality of functions of nourishing liver and kidney, nourishing yin and tonifying yang, benefiting vital energy and enriching the blood, resisting anoxia, fatigue, cold, aging and microwave radiation, etc. After being eaten for a long term, the vermicelli has health care and medical efficacy of postponing senility, and is particularly suitable for the sub-health population in the middle-aged and the elderly to prevent diseases, malnutrition, fatigue and weakness.

Description

technical field [0001] The present invention relates to the field of food technology, in particular to a kind of potato which is rich in vitamin C, beneficial dietary fiber and high-quality potassium source, and special products of Qinghai-Tibet Plateau Cordyceps powder, seabuckthorn powder, rhodiola powder and additives. Cordyceps potato nutritious vermicelli. Background technique [0002] Most of the existing vermicelli vermicelli are made by mixing potato starch, bean starch, corn starch, powder-opening agent and additives. This vermicelli vermicelli can only be used as an auxiliary food on the table because of its lack of nutritional value, and because the powder-opening agent contains Long-term consumption of alum can cause loss of appetite and indigestion to the human body, and even affect the absorption of iron and calcium by the human body, leading to osteoporosis, anemia and other diseases. Contents of the invention [0003] The technical problem to be solved by ...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/28A23L1/29A23L1/20A23L31/00
Inventor 朵海林吴杰
Owner 朵海林
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